Milling & Baking News - April 20, 2004 - 32

Consumers increasingly enjoy brownies
made with soy protein accompanied by a
glass of soymilk.
The Solae Co.

flour as compared with consuming isolated isoflavones, saponins and soy protein: A
synergistic effect seems to take place.

Bakery economics

play a role in cancer inhibition.
The model health claim suggested by
the F.D.A. reads: "25 grams of soy protein a
day, as part of a diet low in saturated fat and
cholesterol, may reduce the risk of heart disease. A serving of [name of food] supplies
[number of] grams of soy protein."
To qualify for use of this claim, a serving
of the food must contain at least 6.25 grams
of soy protein, and the product must also
meet the regulatory requirements for "low
saturated fat" and "low cholesterol."
To support its decision, the F.D.A. cited
a number of scientific studies. The agency
published the proposed rule in the Federal
Register of Nov. 10, 1998, pages 62977-63015,
buttressed by 72 scientific references and 18
tables of data. In support of the final rule,
published in the Federal Register of Oct. 26,
1999, pages 57700-57733, the F.D.A. discussed the many comments it received on
the topic and gave 167 additional references
to scientific literature. Both publications are
available on-line at www.gpoaccess.gov/
fr/index.html. Since then, research into the
health benefits of soy has continued and has
appeared in many different publications
and forums.
Isoflavones are present in soy as glucosides, that is, they are linked to a glucose
molecule. Bacterial action in the gut or in
fermented soy foods such as tofu breaks
the glucosidic linkage. The freed isoflavones have weak estrogenic (hormonal)
activity. Defatted soy flour contains 70 mg
to 170 mg of isoflavones per 100 grams of

32 / Milling & Baking News, April 20, 2004

flour, consisting of about 60% genistein
and 40% daidzein proteins. As weak estrogens, they compete with normal mammalian estrogens for binding sites in the
body, contributing to the observed health
benefits.
Saponins, another phytochemical in soy,
are natural emulsifiers consisting of sugar
molecules linked to a sterol or triterpene
hydrocarbon chain. They are effective in
lowering blood cholesterol levels, binding mutagenic compounds in the gut,
eliminating digestive toxins and, perhaps,
strengthening the immune system. Defatted soy flour contains about 2.2% natural
saponins.
Phytosterols have a structure similar
to cholesterol but are not metabolized by
humans. They are effective either in their
native form or in the hydrogenated state
(stanols). When added to the diet, they interfere with re-absorption and metabolism
of cholesterol, thus lowering blood serum
cholesterol levels. Recently, the F.D.A.
authorized a health claim recognizing this
fact (see the Federal Register of Sept. 8, 2000,
pages 54686-54739).
Despite much effort, researchers have
not been able to clearly differentiate
between the action of isoflavones and
saponins and the effects of soy protein
itself. Thus, the health claim approved
by the F.D.A. is defined only in terms of
consumption of soy protein. Some studies indicate that health benefits are more
pronounced from ingestion of defatted soy

Soy is available to bakers in several different forms: enzyme-active soy flour, defatted
soy flour, soy grits, soy protein concentrate
and isolated soy protein.
Enzyme-active soy flour is used to bleach
crumb and strengthen dough gluten, at a
maximum permitted level of 0.5%, flour
weight basis (f.b.). Soy protein concentrate
and isolated soy protein generally do not
contribute additional baking functionality
consonant with their increased cost.
Defatted soy flour is the product most
commonly used in baked foods. When
the lipids are removed from soybeans, the
meal that remains contains little fat (less
than 1%) but is high in protein (greater
than 50%). This meal is lightly heated and
ground to a mesh size similar to that of
wheat flour to produce soy flour.
The meal may be coarsely ground (mesh
size USS Sieve 20 to 60 is common) to make
soy grits. Lightly heated grits are available,
but for addition to bread, toasted grits
are more often used. They impart a slight
nutty flavor and texture, particularly in
"seven grain" variety bread. Soy grits absorb very little water, a consideration when
used at a high level.
Defatted soy flour absorbs more than its
weight of water. In a typical bread dough
application, soy flour at 3% (f.b.) requires
an additional 5% (f.b.) of water to keep
dough consistency and mixing properties
the same as for the base formula product.
Thus, in a 100-cwt flour mix, the baker
gets an additional 8 lbs of dough, yielding seven extra 1-lb loaves of bread. The
current price of soy flour is about 15c per
lb, so the added cost per dough is 45c. The
selling price of the bread varies, but at any
reasonable level the income from seven
loaves is significantly more than the cost of
the soy flour. In overseas markets, where
soy flour's price may be 50% higher than
the U.S. price because of transportation
costs and bread prices are typically lower
than here, the economic advantage persists

bakingbusiness.com / world-grain.com

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Milling & Baking News - April 20, 2004

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